Chicken and Sweet Potato with Shallots

Ingredients

• 3-4 pounds Pork Shoulder (boneless)
• 6 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra virgin)
• 2 teaspoons Salt (or to taste)
• 1 teaspoon Black Pepper (freshly ground or to taste)
• 1 cup Fresh Parsley (packed)
• 1/2 cup Fresh Cilantro (packed)
• 4 Green Onions (chopped)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 tablespoon Red Wine Vinegar
• 2-4 tablespoons Water (add as needed for desired consistency)

Instructions

1. Preheat oven to 325°F (160°C).
2. In a small bowl, combine minced garlic, olive oil, salt and pepper to make a rub.
3. Rub the garlic mixture all over the pork shoulder.
4. Place the pork shoulder in a roasting pan.
5. Roast in the preheated oven for approximately 1.5 hours, or until a meat thermometer inserted into the thickest part registers 190-200°F (88-93°C).
6. While the pork is roasting, prepare the garlicky green sauce: In a food processor or blender, combine parsley, cilantro, green onions, lime juice, red wine vinegar, salt, and pepper.
7. Blend until smooth. Add water 1 tablespoon at a time until the sauce reaches your desired consistency.
8. Once the pork is cooked, remove it from the oven and let it rest for at least 15 minutes before shredding.
9. Shred the pork with two forks.
10. Serve the shredded pork hot with the garlicky green sauce on top. Great with biscuits or cheesy baked eggs for brunch.